Wednesday, August 8, 2012

This last week and one half.

Narwhal Picture, cozy kitty slipper socks, Favorite book, and grapefruit Izzy. 

Made cake, They battled.... It was a draw, then went on a night hike.
(yellow cake with butter/honey glaze 1/2 cup butter and honey heated and pored over the cake)

Tasty snack. Strawberries, honey, Greek yogurt, vanilla ban powder. 

Lentil stew with jalapeno cheddar bread for Jacob.
1/4 cup lentils cooked, 1 medium potato, 1/4 bell pepper and onion, 1/2 can tomatoes, garlic, salt, pepper, and I think maybe oregano...

Supper Tasty!
4 cups of cooked Millet, 4 cups cooked corn, topped with  2 large tomatoes sliced,  1 onion sliced, 2bell peppers sliced, and  1green chili roasted in olive oil at 350 for 15 min. OOOOO Yummy! 

Made Banana bread with Pamela's baking mix. delish. 

Eggplant Parmesan, with spaghetti.

  • 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
  • Kosher salt, as needed, plus 1 tablespoon
  • 5 cups fresh breadcrumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Freshly ground black pepper
  • Oil for frying
  • Flour, All purpose, for dredging
  • 6 large eggs, beaten
  • 2 tablespoons whole milk
  • Olive oil, as needed
  • QUICK MARINARA SAUCE, recipe follows (Use what is left over from your spaghetti)
  • 1/3 cup grated Parmesan 
  • Fresh mozzarella, optional. 
  • Directions:
Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme,and season with pepper.
Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant. In a large straight-sided skillet, pour the oil in about 1/4 inch deep. Heat on medium, until the oil reaches about 400.  Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.
Heat your oven to 350, and place your eggplant in a shallow baking pan. Put 2 tbsp of sauce, and 1tsp of cheese on top, or to taste. If their is any sauce left over from the spaghetti, put it around the eggplant with 1/4 cup of the drained juice from the canned tomatoes. Bake until the eggplant is soft and easily poke able with a fork. About 15min. Or, put in a warm oven for up to 1 hr. Serve with homemade spaghetti. 
  • 2 cans of tomato sauce (unsalted) 
  • 2 cans of crushed tomatoes (unsalted) Drain them and use 1/4 cup of the liquid above. 
  • 1 onion, sliced
  • 2 cloves of garlic, minced.
  • 1/8 to 1/4 cup of good quality olive oil. (crushed and unheated is best)
  • 3 tbsp or to taste, Italian herbs. (I use a mix that I get in bulk, but you can just use 1 tbsp each of marjoram, basil, oregano, rosemary, and thyme.)
  • Salt and pepper.
In a saucepan, heat 1tbsp of oil on medium. Put in the onion and garlic, sprinkle with salt, and saute until the onion becomes translucent. Add in everything else and bring to a slight boil. Turn down the heat and simmer for about 5 min to 1 hr. Depending on how much time you have. If you let it simmer longer than 1 hr, the taste will only get better, but you may need to add some tomato juice if it gets to thick. 

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